Product Information
Aged Asiago from the Mountain Dairies of the Plateau of the Seven Communities. This is a very rare, artisan version of Asiago, matured for 36 months and produced only with raw Summer milk (June – September) from mountain pastures, no silage or GMO feeds are permitted. The aroma is amazing and the flavour is initially sweet, gradually tending to savoury-nutty with hints of green pastures and toasted bread – incredibly complex. In honour of the traditional methods used to make this cheese, it’s a member of the Slow Food Presidium.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
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Petit Brillat Savarin with Truffle 200g
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Langres 180g
What a better way to combines two favourites – Cheese & Champagne. This light coloured washed rind is usually washed with champagne, or served with champagne poured in the middle cavity (fountaine). With a salty flavour the paste is dense but melt in the mouth. The perfect cheese for a festive cheese board.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 150g unit
Tennerone Tre Latte whole wheel (Local Sydney & Melbourne Metro Delivery Only)
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: (approx 1.6kg)
Toma Della Rocca (whole wheel) Local Sydney & Melbourne Metro Delivery Only
Drunken Cheese Selection
There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- 4 premiun Italian Wine soaked hard cheeses 180g/200g each
- A packet of Mario Fongo Mini Mini Lingue 100g
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 180g/200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
Délice des Deux-Sèvre Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheese maker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has a oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Buffalo Mozzarella Dop 125g Italian Local Sydney & Melbourne Metro Delivery Only
Accept no imitations – this is the real deal. Fresh mozzarella made to DOP specifications using buffalo milk in Campania, Italy. Once you have tasted the unique flavour – milky, lactic, mossy and sweet – you can NEVER go back. Break it apart with your hands to admire the supple ‘angel hair’ texture. Use it to make a simple caprese salad or on top of woodfired pizza. Air-freighted to guarantee freshness.
Region: Campania, Italy
Milk: Pasteurised Buffalo
Size: approx 125g
Roquefort AOP Carles
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
Ubriaco di Prosecco
This wine-soaked cheese is gentler than some of the others from this region. A young mountain cheese is soaked with sparkling Prosecco wine. This results in a mild, yet pleasing marriage between the creamy, milky flavoured cheese and the light fruity notes of the wine. It is matured for a minimum of 3 months. The texture is soft and supple – enjoy before dinner with a glass of something bubbly.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Asiago Pressato Dop
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Casatica di Bufala 250g+ wedge cut to order
Arriving in store this week!!
Casatica is a soft pillow of delightful, cheesey goodness. It is a brie-style cheese hand-made with buffalo milk by Quattro Portoni – a buffalo dairy and cheesery north of Bergamo. The texture is like thick custard – bulging and flowing, almost bursting out of the white rind, and the flavour is all about the sweet, mossy flavours of buffalo milk with a rich, creamy finish that coats your entire palate.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: .250g slice or whole approx 1.4kg (Local Sydney Metro Delivery Only)
